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Tag Archives: spiral cake roll

Chocolate Cake Roll with a Cinnamon Caramel Filling

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Cake Roll1I love my pumpkin roll recipe. It’s one of my favorite parts of baking in the Fall. I’ve been highly unsuccessful, however, in finding a chocolate cake roll recipe that I love- either it tastes great but cracks like crazy, or it rolls well buts tastes like cardboard. One of my goals over the past 2 years of blog-absence was to create a chocolate cake roll recipe that works AND tastes great.

This is it! It rolls beautifully (I had only one small crack) and tastes like a rich, but not-too-sweet, fudge brownie. Perfect!

Of course you can fill this roll with a multitude of things, but I chose a creamy Dulce de Leche caramel filling with cinnamon.

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Ready to try this? Here’s the recipe: (printable version)

Ingredients: 

Cake:

  • 2/3 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 5 eggs
  • 2/3 cup sugar
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla

Filling:

  • 3 sticks (1.5 cups) of salted butter, softened to room temperature
  • One can (13.4 oz) Dulce de Leche (I used Nestle’s La Lechera)
  • 1 1/2 teaspoons of cinnamon

Topping:

  • 1 Tablespoon of cinnamon
  • 2 Tablespoons of cocoa powder (mix them together in a small dish)

Directions:

Cake:

  • Heat oven to 350 degrees F and lightly spray a 17 x 12 inch jelly roll pan with non-stick cooking spray. Line the pan with parchment paper with about an inch of extra paper on the 17-inch sides (so you can lift the cake out of the pan easily once it bakes). Note: make sure your paper is nice and flat- the non-stick spray will help hold it down. Mine folded a little and you can see a few bumps on my roll where the batter baked over the fold.
  • Add flour, cocoa powder, baking powder, and salt in a medium bowl stirring gently until just combined.
  • In a large bowl, beat eggs and granulated sugar for about 1 minute until thick. Add in the oil and vanilla extract, and beat together until combined.
  • Add dry ingredients to wet, and mix gently until just combined. The batter will be like a runny brownie batter.
  • Spread the batter evenly into prepared pan, and bake for 12-16 minutes, or until top of cake springs back when touched.
  • Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, using your hands (careful, it will be hot!), roll the cake  – rolling from one short (12-inch) end to the other— until it is completely rolled up.
  • Wrap tightly in a towel and place in refrigerator until completely cooled (an hour or so).

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  • While the cake is cooling, make the caramel and cinnamon filling (see below).
  • Once the cake has cooled completely, place it on a flat surface, remove the towel, and unroll it carefully until it is flat again (it’s ok if the ends curl up a bit).

Filling: (make while cake cools)

  • Place butter in mixing bowl and beat on high until whipped and smooth.
  • Add Dulce de Leche and cinnamon to butter and beat on high for about 2 minutes until smooth and creamy.

Assembly: 

  • Spread the filling evenly over unrolled cake, leaving a small border on all sides (the filling will spread out as you roll it back up).  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap or Press-n-Seal and refrigerate at least one hour until completely set.

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  • Lightly dust with cocoa powder and cinnamon mixture (you could also add a chocolate glaze to the top if you have cracks or you want the dessert to be sweeter).
  • To serve, remove and unwrap the chocolate roll, transfer it to your serving dish and slice.
  • Keep leftovers tightly wrapped and refrigerated for up to 4 days.

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My thoughts: Yum! I loved this cake roll- I almost feel like it should be called a brownie roll because it is so dense and rich. This is not a super sweet dessert- my husband said it would be better with a sweet chocolate glaze on top- but I loved the rich cocoa/cinnamon flavor. If you like a not-so-sweet but rich and cocoa-y dessert, this one’s for you! Enjoy!! ~r

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Gingerbread Cake Roll with Maple Cream Filling

Gingerbread Cake Roll A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween.  I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form.  If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes.  The flavors together are wonderful!  Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

  • 1 1/4c. flour
  • 1 1/4 t. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. ground cloves
  • 1 egg
  • 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. molasses

Filling:

  • 2 c. powdered sugar
  • 1/3 c. butter (melted)
  • 1 t. maple flavoring
  • 1/2c. white chocolate chips (melted)
  • 1-2 T. water to get spreadable consistency.

DIRECTIONS:

  • Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
  •  Blend together flour, baking soda, ginger, cinnamon and cloves.
  • Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
  • Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
  • Bake for 15 minutes (until the cake springs back to the touch).
  • Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
  • Add a little bit of water to make filling into a spreadable consistency.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

Gingerbread Cake RollMy thoughts:  YUM!!!  I can’t wait to make this again- its really fun to put together and to serve.  It’s such a unique and memorable dessert.  If you want something that will stand out on the dessert table this Christmas, this is it!  ENJOY!!!  ~r

Want to try this in cookie form?  I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones!  Click on the photo and you’ll be taken to the recipe….enjoy!

Ginger Maple Cookies

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